Sweet Potato Pecan Cheesecake

    Sweet Potato Pecan Cheesecake

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    Sweet potatoes or kumara have a rich buttery flavour and texture that makes them ideal in a cheesecake.

    Serves: 12 

    • 1 1/4 cups sweet biscuit crumbs
    • 1/4 cup white sugar
    • 65g butter, melted
    • 1 kg sweet potatoes
    • 700g cream cheese, softened
    • 7/8 cup white sugar
    • 1/3 cup sour cream
    • 1/4 cup thickened cream
    • 3 eggs
    • 3/4 cup packed brown sugar
    • 65g butter
    • 1/4 cup thickened cream
    • 1 cup chopped pecans

    Preparation:45min  ›  Cook:2hours  ›  Extra time:2hours cooling  ›  Ready in:4hours45min 

    1. Preheat oven to 180 degrees C. Mix together crumbs, 1/4 cup sugar and 65g melted butter or margarine. Press mixture into the bottom of a springform pan. Bake 10 minutes. Cool. Don't turn the oven off.
    2. Place potatoes in a baking dish. Bake until a knife inserted in centre goes through easily, about 1 hour. Don't turn oven off. Cool sweet potatoes enough to handle, peel and puree.
    3. Transfer 1 1/2 cups of sweet potato puree to a large bowl. Add cream cheese, 7/8 cup white sugar, sour cream and 1/4 cup cream; beat until smooth. Beat in eggs one at a time, blending well after each. Pour filling into crust.
    4. Bake until tester inserted in centre comes out clean, 1 hour. Turn off the oven. Let cake stand 1 hour in oven with door ajar.
    5. Combine brown sugar and 65g butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream then nuts. Pour hot topping over cheesecake. Refrigerate.

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